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On July 13 2010 16:38 BloodyC0bbler wrote:Show nested quote +On July 13 2010 16:36 serenidite wrote:
thank you! 5/5 blog
this will keep me fed and happy throughout college <3
oh wait. quick question. when applying glaze how would you spread it evenly?
pour it over? use a spoon? im assuming the glaze would have to be spread on every surface of the chicken right?
would the glaze like.. idk burn? or char the surface of the pan? spoon, brush, or the like. It may "burn" into the pan, but provided you get it soaking rather quickly, cook on a lower temp and stir the food frequently, the glaze wont have the time to stick to one spot of your pan and cook into a hard to clean mess.
oh i see. would you recommend the "no stick" spray?
like.. im not exactly sure of the name but its like a thin layer of.. grease?
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On July 13 2010 16:41 serenidite wrote:Show nested quote +On July 13 2010 16:38 BloodyC0bbler wrote:On July 13 2010 16:36 serenidite wrote:
thank you! 5/5 blog
this will keep me fed and happy throughout college <3
oh wait. quick question. when applying glaze how would you spread it evenly?
pour it over? use a spoon? im assuming the glaze would have to be spread on every surface of the chicken right?
would the glaze like.. idk burn? or char the surface of the pan? spoon, brush, or the like. It may "burn" into the pan, but provided you get it soaking rather quickly, cook on a lower temp and stir the food frequently, the glaze wont have the time to stick to one spot of your pan and cook into a hard to clean mess. oh i see. would you recommend the "no stick" spray? like.. im not exactly sure of the name but its like a thin layer of.. grease?
nah, if you use a bit of olive oil it does the same thing. Everything you cook in a pan should have a thin layer of oil (don't need much its literally enough that if you swirl the pan its coated fully), then you cook on a low temp. Olive oil has a reallly high resistance to temp, so it takes really high heats for it to burn. Anything you put in that pan will cook (via heat of pan and a bit from oil) but you run next to no risk on burning into the pan provided you move what your cooking around a bit.
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...I love you cobbler...and that vegetarian stir-fry.
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On July 13 2010 16:47 shieldbreak wrote:
...I love you cobbler...and that vegetarian stir-fry.
I have some more veggie recipes to throw up, as I have used alot of random veggie ingredients recently, I shall toss some up soon 
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On July 13 2010 16:50 BloodyC0bbler wrote:Show nested quote +On July 13 2010 16:47 shieldbreak wrote:
...I love you cobbler...and that vegetarian stir-fry. I have some more veggie recipes to throw up, as I have used alot of random veggie ingredients recently, I shall toss some up soon
Did I mention I love you? I can now offer to make stir fry instead of having my mom making tofu (bleh) for my vegetarian sister.
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On July 13 2010 16:52 shieldbreak wrote:Show nested quote +On July 13 2010 16:50 BloodyC0bbler wrote:On July 13 2010 16:47 shieldbreak wrote:
...I love you cobbler...and that vegetarian stir-fry. I have some more veggie recipes to throw up, as I have used alot of random veggie ingredients recently, I shall toss some up soon Did I mention I love you? I can now offer to make stir fry instead of having my mom making tofu (bleh) for my vegetarian sister.
you guys should invest in either flavoured tofu (more of a deserty thing but works well), firm tofu diced up (soaks up the flavour of what your cooking as well as being fairly inconspicuous on the plate), or try getting veggie ground. Its fake meat that tastes well, like meat. Awesome stuff.
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United States11637 Posts
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Weird..I remember reading this exact blog by you before. Am I going crazy?
As for stuff ingredients..I don't think I have anything creative lol
-Chicken breast
-Pork
-Lettuce
-Tomatoes
-White Wine
-Vinegar
-Milk, cream, butter
-Salt, sugar, pepper, garlic
-Shake n' Bake and oyster sauce (whoo!)
-Bananas, plums, peaches, apples, strawberries
-lots of eggs
-Pasta (spaghetti noodles mostly, out of fresh pasta)
-Rice
and I'm sure some other seasonings hidden around. I'll probably be going to the market soon to buy onions and such, so some ingredients could be added :D
Lately I've just been making pasta, and I want to expand my horizons! Ideas appreciated
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I too came in expecting some hilarious exploits of  The Stove play in some starcraft 1 - however unlike others I haven't left disappointed!
This is quite amazing actually - I have some salmon and a few other small things in the fridge at the moment and I wasn't sure what I was going to do for dinner... but Lemon glazed salmon here I come! Thanks!
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On July 13 2010 15:39 dethrawr wrote:came in expecting a blog about rampant abuse of The Stove, left disappointed
you weren't the only one rofl
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can you fry salmon? or is that something thats better off baked?
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Calgary25981 Posts
On July 13 2010 15:34 BloodyC0bbler wrote:
Julienne – is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots
Whoaaaaaa, someone asked me about that last week and I didn't know the word for it. Sick! Thanks.
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United States10328 Posts
i am excited to learn how to cook :o
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Can you describe typically which steak cuts (t-bone, porterhouse, NY strip, ribeye) should be marinated and which shouldn't as well as common marinades, how long you should marinade, and maybe some basic steak recipes/techniques?
I cook a lot of marinated (soy sauce, brown sugar, and garlic) panfried ribeye steaks (I would cook on a grill if I had one available all year round) ... but wanted to know any difference in cooking different cuts and marinated vs no marinade (salt and pepper). Also I've never bought sea salt or kosher salt because I've always used the normal iodine-ated salt ... is there any general rules to using different kinds of salt? I see on cooking shows they seem to ONLY use kosher/sea salt and not normal salt.
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On July 14 2010 11:57 lac29 wrote:
Can you describe typically which steak cuts (t-bone, porterhouse, NY strip, ribeye) should be marinated and which shouldn't as well as common marinades, how long you should marinade, and maybe some basic steak recipes/techniques?
I cook a lot of marinated (soy sauce, brown sugar, and garlic) panfried ribeye steaks (I would cook on a grill if I had one available all year round) ... but wanted to know any difference in cooking different cuts and marinated vs no marinade (salt and pepper). Also I've never bought sea salt or kosher salt because I've always used the normal iodine-ated salt ... is there any general rules to using different kinds of salt? I see on cooking shows they seem to ONLY use kosher/sea salt and not normal salt.
Simplest rule is the cheaper the meat the more likely you have to marinate it. Anything with bones in it, or very little amount of a fat cap/marbelling will require more time marinating. Blade steaks or tbones or the like require more marinating than a really good NY strip or ribeye.
Kosher/sea salt is better for you than regular table salt, but as most people aren't willing to spend the money on kosher/sea salt, or don't realize its alot stronger in ability to season, most will use table salt. If you are comfortable with sea/kosher, please use it, soooo much better.
The longer you marinate a steak as well the better. The longer you have it marinating the longer the flavours have to work their way into the meat.
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On July 13 2010 21:14 guN-viCe wrote:
can you fry salmon? or is that something thats better off baked?
You could pan fry it and have it work out well, but I would advise against deep frying salmon.
Salmon does well on the grill, in the oven, or a light pan fry if your careful. It is a really delicate fish, and should be treated as such.
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On July 13 2010 18:22 Dr.Dragoon wrote:
Weird..I remember reading this exact blog by you before. Am I going crazy?
As for stuff ingredients..I don't think I have anything creative lol
-Chicken breast
-Pork
-Lettuce
-Tomatoes
-White Wine
-Vinegar
-Milk, cream, butter
-Salt, sugar, pepper, garlic
-Shake n' Bake and oyster sauce (whoo!)
-Bananas, plums, peaches, apples, strawberries
-lots of eggs
-Pasta (spaghetti noodles mostly, out of fresh pasta)
-Rice
and I'm sure some other seasonings hidden around. I'll probably be going to the market soon to buy onions and such, so some ingredients could be added :D
Lately I've just been making pasta, and I want to expand my horizons! Ideas appreciated
I would cook up the pork in the oven using a simple oven roast (bit of oil, salt and pepper), then begin to glaze it with the sauce I will describe below.
Cut up your apples (and if your wanting to be daring add in the peaches cut up as well), sautee them in a bit of salt and pepper, garlic, and a bit of butter. Once they are nicely caremlized (natural sugars will come out and brown them lightly), add in some white wine, and burn off the alcohol. Once you have that in, drop the heat to very low, and make sure to stir frequently and the juices will make a natural glaze you can coat the pork chop in. Serve it with some rice, or a sald or some vegetable medly, etc...
Should be easy overall.
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When you say burn off the alcohol I assume you mean light it on fire and let the alcohol burn off that way (= flambe)?
Is there a way to flambe without having to buy a lighter tool (the long grill lighters that click)? Would you need to use a match? Is there a way to light it without a match or fancy grill lighter tool?
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On July 14 2010 14:46 lac29 wrote:
When you say burn off the alcohol I assume you mean light it on fire and let the alcohol burn off that way (= flambe)?
Is there a way to flambe without having to buy a lighter tool (the long grill lighters that click)? Would you need to use a match? Is there a way to light it without a match or fancy grill lighter tool?
nah, just enough heat will burn the alcohol off. It just isn't as flashy
If you have a gas stove you could tip your pan slightly and let fire spark across it, but thats up to you, the heat itself is enough to kill the booze.
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Ah ... so when someone says to flambe ... in reality I can just cook the alcohol off without doing the whole set the thing on fire trick? Or do I really need to set it on fire?
The context I'm talking about I guess is when deglazing using some alcohol like red wine for a panfried steak.
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